Culinary Collection

Chicken with Peppercorn-Mushroom Gravy

and truffle mashed potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You may not know your sauté pan from your soup pot, but one thing you've got figured out is that old standby, simple mashed potatoes and gravy. Right? Wrong. Not that you haven't figured it out, but there's so much more to mashed potatoes and gravy than you ever imagined. This is a gravy made of fiery, perfectly pungent peppercorns and deep earthy mushrooms, adding both warmth and depth. And these potatoes are decked out with not only butter but lux truffle oil. There's nothing simple here, except that it's simply delicious.

In Your Box (serves 2)

  • 4 oz. Cremini Mushrooms
  • 12 oz. Yukon Potatoes
  • ½ fl. oz. Truffle Oil
  • Info
    ⅗ oz. Butter
  • 1 tsp. Coarse Black Pepper
  • Info
    2 oz. Light Cream Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Broccoli Florets
  • Info
    4 tsp. Chicken Demi-Glace Concentrate

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    664
  • Carbohydrates
    47g
  • Fat
    33g
  • Protein
    50g
  • Sodium
    1685mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using NY strip steak, follow same instructions as chicken in Steps 3 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.

  • If using ribeye, follow same instructions as chicken in Steps 3 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.

  1. 1

    Mash the Potatoes

    Cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add butter, half the cream cheese (reserve remaining for sauce), ½ tsp. salt, and half the potato cooking water. Mash until creamy, with a few lumps. If too thick, add remaining potato cooking water, 1 Tbsp, at a time, until desired consistency is reached. Stir in half the truffle oil. Taste, and add more if desired. Cover and set aside. While potatoes cook, roast broccoli.

  2. 2

    Roast the Broccoli

    Trim bottom end from broccoli. If stems are thicker than ½", halve lengthwise. Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until broccoli tops are lightly charred, 12-14 minutes. If broccoli finishes before rest of meal, remove from oven and tent with foil. While broccoli roasts, prepare ingredients.

    [MENU BALANCING: new photo w/ broccoli]

  3. 3

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Pat chicken breasts dry, and season both sides with a pinch of coarse black pepper (reserve remaining for sauce).

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until softened, 4-5 minutes. Add ¼ cup water, demi-glace, remaining cream cheese, and two pinches of coarse black pepper. Bring to a simmer. Once simmering, stir occasionally until sauce is thickened and creamy, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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